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ginghamkim

Member Since 03 Jan 2007
Offline Last Active Dec 04 2009 04:59 PM
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Posts I've Made

In Topic: We're Having Twins!

26 November 2008 - 09:54 AM

Hi!
Just wanted to give an update.

Born September 29th, 2008 at 37 weeks:

Samantha Claire - 6# 3.5oz, 20" long
Nicholas Isaac - 6# 0.5oz, 18.5" long

Healthy beautiful babies! :D Thanks everyone for your advice and prayers.

Kim

In Topic: Carrabas Lately?

10 September 2008 - 05:45 PM

I love Carrabba's. It's the only sit-down place we go. I always get the Chicken Bryan and the Sicilian Chicken Soup. However, please, please ask the kitchen to double check that the soup doesn't have any pasta that has accidentally fallen in the soup and gone straight to the bottom. Each time, they have thrown out the soup pot, but the damage was already done...cc. It has happened twice to me the last two times we went.

Otherwise, wonderful place and I don't hesitate to go. But double check the soups and enjoy!
Kim

In Topic: Help With A Recipe

10 September 2008 - 05:35 PM

I just had to do this recently. It takes alot more time than opening a box, but that is just the way it goes for people with food intolerances.

The first step is to make homemade cornbread. If your recipe calls for white wheat flour, simply substitute it for rice flour. I haven't found that the type of flour makes a difference for cornbread.

Let the cornbread cool enough so that you can cube it. Place the cubes on a sheet pan and let it dry out in the oven for however long it takes to get the firmness that you are accustom to with the Pepperidge Farm.

Once the cubes are nice and dry, the seasoning mix I use is a combo of poultry seasoning, cumin, salt and pepper. Sorry, I don't measure seasonings. Then just add your melted butter or as your recipe calls.

I hope this helps. It's laborous but it's the only option I've found.

Thanks for making the effort to fix food for your grandchildren. I'm sure it will mean alot to them.

Good luck,
Kim

In Topic: Yogurt Cheese

10 September 2008 - 05:18 PM

I used yogurt cheese for months before I ventured out into other cheeses. I bought the prepackaged cheese in from the deli case at the grocery and it looks just like a half moon of cheese. You can shred it, slice it, cube it, whatever.

Is it good?
Yes, it has a unique flavor like a swiss blend.

Is it easy to make...do you have a recipe? I found one for dairy yogurt cheese but wanted to ask about it first.
I have made homemade yogurt cheese, but it takes for ever...at least my recipe did and it was the same as lpellegr.

Does it work good for casseroles like lasagna or enchiladas?
I shredded it and used it for everything. I would suggest adding a bit of salt to taste.

Is it like cream cheese?
The prepackaged stuff isn't, but what I remember is that the homemade cheese is soft.

Check out your deli case...you might find a short cut.
Kim

In Topic: Hellman's Mayo

10 September 2008 - 05:08 PM

Have you actually used the Kroger white vinegar and had a reaction? If not, what vinegars containing grains other than corn have you had a problem with?


Yes, I've used the Kroger white vinegar for months before I finally figured out it was the problem. According the the Kroger dietician (who are just wonderful) about 10% of celiacs have a reaction to 90/10 white vinegar. I'm so sensitive that even using Kroger white vinegar in a diluted spray bottle for household cleaning effects me greatly (inhaling tiny air particles)

I've been told indirectly that Heinz is 100% corn derived but I've been to reluctant to try b/c I pregnant and don't want any problems. I think I've also had problems with rice vinegar but not sure if it was b/c I was still healing at the time.

So far, I just stay away from white distilled vinegar and opt for cider vinegar.

I hope this answers your question.

Thanks Ravenwoodgoddess for the Hellman's info. I've sent my husband to Kroger tonight with it on the list!
Kim